Prosciutto Parmesan Potatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I'd make a meal out of these potatoes alone if I could! Ingredients:
1 lb russet potato |
1 garlic clove, peeled |
2 tablespoons light margarine |
1 ounce thin prosciutto (chopped) or 1 ounce turkey bacon (chopped) |
1/4 teaspoon fresh rosemary, minced |
2 tablespoons skim milk |
2 tablespoons light sour cream |
1/4 cup grated parmesan cheese |
1/4-1/2 teaspoon fresh coarse ground black pepper |
1/4-1/2 teaspoon sea salt |
1/4-1/2 teaspoon large flaked sea salt |
Directions:
1. Peel potatoes and cut into chunks.
2. Place potatoes & garlic in pot, cover with water, add salt, and bring to boil. Boil 10-15 minutes until tender.
3. Drain well and return to pot.
4. Heat margarine small saucepan over medium heat.
5. Add chopped prosciutto (or turkey bacon) and rosemary.
6. Saute 1-2 minutes until fragrant.
7. Add prosciutto mixture, milk, parmesan, and sour cream to potatoes and garlic.
8. Mash well, adding more milk if needed to reach desired consistency. Add salt and pepper to taste.
9. Sprinkle with large flake sea salt and serve.
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